- For chicken, either use leftover chicken, purchase a rotisserie chicken and shred it, or blanch 1 pound of chicken breasts in lightly salted, barely simmering water, until cooked through (12-15 minutes) and then let cool and shred.
- To start soup, add coconut oil to a large sturdy pot over medium heat. Once coconut oil is melted and hot, add onions and peppers and cook for a few minutes until soft.
- Add garlic, ginger, and curry paste (green non-spicy is my preferred one for this soup). Cook for one minute.
- Add shredded carrot, coconut milk, and chicken stock and bring to a simmer. Simmer for a few minutes to thicken the soup.
- Add shredded chicken and peas and turn heat down to low. Cook for a few minutes to combine flavors. Taste soup and season to taste with salt and pepper.
- Right before serving, add 1 package of ramen noodles to the soup (discard flavor packet).
- When noodles are cooked, serve the soup garnished with limes and fresh cilantro.
Optionally, if your kids or you are really into noodles, you can add a second packet of ramen, but it will really soak up a lot of liquid and you’ll be left with more of a noodle dish than a soup. Both are good though!